Ingredients

Instructions

Chop and brown sausage in a 10-inch skillet. Drain as much grease as possible. While meat is cooling, arrange bread slices in the bottom of a 9 x 13 x 2-inch cake pan to form a crust base. Crumble sausage over bread. In a medium bowl, mix eggs, milk and mustard and pour carefully over sausage and bread. Sprinkle cheese over mixture. Cover and refrigerate overnight. Uncover and bake in 350° oven for 1 hour.

Summary

Ingredients

1 lb

chipped ham

1

butter (stick)

1 1⁄2 t

Worcestershire sauce

1 t

poppy seeds

1 T

French’s mustard

1

onion, minced (medium)

1⁄2 lb

Swiss cheese, sliced

Hamburger buns (package)

Instructions

Preheat oven to 350 degrees. Melt butter in a pan; add mustard, Worcestershire sauce, minced onion and poppy seeds. Tear chipped ham into small pieces and mix into ingredients in pan. Divide mixture evenly among the buns and top with a slice of Swiss cheese. Wrap in foil. Bake for 20 minutes or until piping hot. Sandwiches can be frozen and heated directly from freezer by extending baking time to 30-40 minutes.

Instructions

Rub roast with garlic salt. In small pan, sauté onion in butter. Add the rest of the ingredients which have been blended together. Pour half of the mixture over the pork roast. Cook roast at 325 degrees until meat thermometer reaches 180 degrees. (I add the remaining sauce when I baste the pork, every half hour or so.) This is a meat course that can be prepared the day before and reheated. In that case, I reserve sauce to add when reheating. Serve with rice.

Ingredients

Instructions

Thaw dough. Stretch to the size of a cookie sheet. Mix egg, basil, salt and pepper. Brush down middle of bread dough. (Save 1 tablespoon for top.) Layer meat and cheese down middle of dough. You can add onions, if you prefer. Fold edges and seal loaf. Roll loaf, seam side down, and brush with the remainder of egg mixture. Stab with knife, through to cookie sheet, in 3 pieces. Bake at 350 degrees for 35 minutes. Serve with pizza sauce and Parmesan cheese. A change from pizza.

Instructions

Heat oven to 375°. In saucepan, combine water and bouillon. Bring to a boil. Add rice. Remove from heat. Cover and let stand 5 minutes, until liquid is absorbed. Stir in spinach and bell pepper; mix well. Flatten each chicken breast to about 1/4 inch, pounding between 2 pieces of waxed paper. Season with salt and pepper, if desired. Place 1/4 of rice mixture on each chicken breast. Roll up by tucking in edges. Divide crescent roll dough into 4-inch squares. Press each square to measure about 6 x 6 inches. Place chicken in center of dough and fold to enclose chicken. Press edges to seal. Place on greased baking pan, seam side down. Bake 25 to 30 minutes, or until golden brown.

Instructions

Preheat oven to 350°. Prepare pie crust and set aside. Don’t precook. In a mixing bowl, add sour cream, yogurt, eggs and salmon. (Canned salmon should be drained and deboned.) Add about half the grated cheese. Mix in frozen peas, green onion and dill. Pour mixture into pie crust. Layer tomato slices, green pepper slices, and black olives as decorative items on top if desired and cover with remaining cheese. Bake until mixture does not cling to a knife. The quiche rises a little, but generally flattens as you cool. For a more moist quiche, add more sour cream and yogurt. It is fun to create designs on the top using sliced vegetables. Be creative.

Instructions

Dredge chicken in flour, salt and pepper, then brown. Place all ingredients except peas in a crockpot. Cook on low heat for 4 to 6 hours. Add peas to crockpot and cook an additional 30 to 40 minutes. Timing depends on individual crockpots.